Muscovy cake "Space Christmas"

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If someone haven't tried moscovie cakes, offer a recipe. Sure that you are indifferent will not stay. Its unique taste makes the difference, it just melts in your mouth.

Ingredients for Muscovy cake "Space Christmas"

Step by step instruction of cooking Muscovy cake "Space Christmas"

Шаг 1

Chocolate sponge cake with cherries
Beat the egg whites with half the norm of sugar vanilla Dr. Oetker.
Eggs and egg yolks to combine and whip with the other half sugar vanilla Dr. Oetker.
Add 1/3 of the previously whipped with the sugar Mogilny Dr. Oetker egg whites pasteurized.
Add sifted bulk ingredients (flour, cocoa powder, Dr. Oetker, almond flour, baking powder Dr. Oetker).
Add the melted dark chocolate mixed with melted butter.
Add the remaining 2/3 whipped with vanilla sugar Dr. Oetker egg whites pasteurized.
To put in the ring d=16 cm cake and top with the frozen cherries. Baked at 160°C for 15 minutes.

Croustillant walnut
Melt dark chocolate, add hazelnut praline and add wafer crumbs; mix well. Krustyland to spread on a biscuit. Flatten krustyland on the cake.

Cremy chocolate
Soak the gelatin sheet in ice water. The cream with the egg yolks boil down to 82 °C. Add the soaked gelatine. Pour mixture on chocolate. Punching blender. Pour onto the biscuit with crustulenta. Freeze.

Confit cherry
In a saucepan heat the cherry puree and honey. Mix the sugar, pectin and agar-agar. Add in the puree and bring the mass to boil. Add cherries s/m and stir for 10-15 seconds. Pour onto the biscuit. Freeze.

Шаг 2

Chocolate mousse
Soak the gelatin sheet in ice water. In a saucepan bring to boil milk, cream (the first part) and glucose.
Add the soaked and squeezed gelatine. Add the dark chocolate.
Mass punching blender. Cooling to 25-28 °C.
Add cream poluvsie (second part) and mix gently.

Glasses
Soak the gelatin sheet in ice water. In the same saucepan, mix cream and milk, bring to a boil, remove from heat in another saucepan the sugar with water (45 g) heated to 110°C, and add them to the milk mixture, stir until smooth. Add glucose and return to a medium heat, knead until smooth. Remove from heat and put gelatin; punching in a blender on medium speed and strain. Divide this volume into two parts, one to add the dye water-soluble food gel cherry, the other - a water-soluble food gel dye yellow. To clean obtained two different passage in the fridge for a day to stabilize.

Nappaž
Mix neutral glaze with water, heat in microwave to 70 °C and divided into two volumes. In the first volume to add to add the food dye water soluble black, the other in the amount of - dye water-soluble food white. Stir both volume.

Шаг 3

Assembly
In the silicone form Pavoni Windi pour all the chocolate mousse and drown in it frozen semi-finished product, again to clean the freezer until complete freezing. Then remove the cake from the silicone form.

Шаг 4

Cover the cake
Before coating the cake glasses (cherry and yellow) to warm up to a temperature of 20 °C, again to break. Frozen prefabricated to cover with passagem (yellow, cherry) and top spray nappaž (black, white).

Шаг 5

Decoration
On the bottom to decorate the cake topping chocolate Dr. Oetker.